- 464 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
About this book
Cooking involves chemical reactions that can make food smell and taste better. However, the same process that is responsible for creating the aroma, flavor, palatability, color, and taste of grilled and seared foods has also been linked to the development of chronic degenerative diseases. The Maillard reaction produces advanced glycation end produc
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Yes, you can access The Maillard Reaction Reconsidered by Jack N. Losso in PDF and/or ePUB format, as well as other popular books in Medicine & Nutrition, Dietics & Bariatrics. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Front Cover
- Contents
- Preface
- Acknowledgments
- Author
- Chapter^>1: Introduction to the Maillard Reaction
- Chapter^>2: Basic Understanding of Inflammation
- Chapter^>3: So Tasty and Yet Proinflammatory
- Chapter^>4: Obesity
- Chapter^>5: Diabetes Mellitus
- Chapter^>6: Hypertension
- Chapter^>7: Atherosclerosis
- Chapter^>8: Kidney Inflammation
- Chapter^>9: Osteoporosis
- Chapter^>10: Eye Health
- Chapter^>11: Multiple Sclerosis
- Chapter^>12: Erectile Dysfunction
- Chapter^>13: Insomnia and Sleep Disorders
- Chapter^>14: Parkinsonās Disease
- Chapter^>15: Cancer
- Chapter^>16: Alzheimerās Disease
- Chapter^>17: Healthy Gut, Healthy Life
- Chapter^>18: Adopting a Diet
- Chapter^>19: Thinking Outside the Traditional Box and Setting Up and Maintaining a Healthy Pantry, Refrigerator, and Freezer
- Chapter^>20: Food Preparation Techniques and Potential Health Benefits
- Chapter^>21: Addressing Children, Youth, and Consumer Education
- Chapter^>22: Champagne, Caviar, Good Cuisine, and Ice Wine
- Back Cover